If you love fresh and fragrant desserts, this Gluten-Free Lemon, White Chocolate, and Almond Bundt Cake will win you over at the first bite!
Super soft yet firm, gluten-free, with that citrusy note that feels like spring all year round.
It’s the classic “pantry” dessert that’s always perfect: for breakfast, with afternoon tea or as a sweet treat after dinner.
And the best part? It takes just a few steps to prepare, and the aroma it leaves in the kitchen is simply irresistible!
Here are more ideas for delicious bundt cakes below: 👇
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups gluten-free cake flour
- 3/4 cup almond flour
- 3/4 cup sugar
- 1 packet baking powder
- 1 pinch salt
- 2 lemons (zest)
- 4 eggs (at room temperature)
- 1 cup sweetened whipping cream
- 3.5 oz white chocolate
Steps
Preheat the oven to 350°F and prepare the ingredients. Butter and flour a 9.5-inch bundt pan.
Grate the white chocolate with a coarse grater, zest the two lemons.
In a large bowl with electric beaters, whip the eggs with the sugar until they are fluffy and airy, then pour in the cold cream and continue beating for a few more minutes. Proceed by adding the pinch of salt, lemon zest, and white chocolate.
Finally, incorporate the sifted and mixed flours and baking powder.
Pour into the pan and level the surface, bake at 350°F for about 45 minutes. Always do the toothpick test before removing the cake from the oven to check doneness.
Once cool, remove from the pan and dust with powdered sugar as desired.
The cake stays soft for up to 4 days if well stored in a cake container or under a dome.
